Taste: Balsamic vinegar

Sep. 25, 2012

Benjamin Roberts / Iowa City Press-Citizen

Written by

Alesha L. Crews

Iowa City Press-Citizen

Tangy balsamic vinegar is a staple in any kitchen — but knowing what to do with it apart from drizzling it on salads or using it as a dip for crusty French bread can leave even seasoned chefs stumped. These local restaurants go above and beyond with their creative variations on this basic ingredient, dressing up dishes with the distinctive tart, fruity flavor.

Vesta

849 Quarry Road, Suite 100, Coralville

Info: 338-3782

Vesta took balsamic vinegar and turned it into an ice cream to accompany its award-winning vanilla bread pudding ($8), which comes drenched with warm caramel apple sauce. The tangy ice cream compliments the sweet caramel apple pudding and takes the dessert from good to mouth-wateringly delicious.

Mesa Pizza

114 E.Washington St., Iowa City

Info: 351-6372

With an endless selection of creative slices to choose from at Mesa Pizza, it can be hard to choose the type that will tantalize your taste buds. Let us help with the decision: Go for the Pepperoni Salami ($3.50). The pizzeria’s signature thin crust is smothered in balsamic dressing and topped with pepperoni and sliced hard salami, creating a delicious combination of sweet and spicy.

Sanctuary Restaurant & Pub

405 S. Gilbert St., Iowa City

Info: 351-5692

One of the most popular appetizers at Sanctuary features a housemade rosemary-basil balsamic vinaigrette drizzled over a wedge of phyllo-wrapped triple cream brie, baked to warm, gooey perfection. “The balsamic cuts against the richness of the brie and makes a really nice combination,” owner Daryl Woodson said. The pub also uses balsamic in one of its popular cocktails, the Bufala Negra, which is made with Buffalo Trace Bourbon, fresh basil, balsamic vinegar and ginger ale. “It doesn’t sound all that great, but it’s delicious,” Woodson said of the drink that has been popular on the menu for the last several years.